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| Jerusalem artichoke, celeriac with puff pastry Jerusalem artichoke and celeriac cooked in white wine, sage and cream. Served with homemade puff pastry, artichoke sauce, green beans and roasted cherry tomatoes. |
11.90 |
| Ginger and tomato jasmine rice with home smoked tofu. Tofu smoked with aromatic spices, fried and served on jasmine rice with shiitake mushrooms and green vegetables in a sauce of fresh ginger, tomato, chilli, mirin, tamari, lime, sesame and coriander. V |
10.75 |
| Rice pancake with spicy potato, cauliflower, chick pea and cashew. Rice pancake filled with baby potato, cauliflower, chick pea and toasted cashews in a spicy aromatic coconut, courgette and tomato sauce. Served with tomato chutney and mint yoghurt raita. (V) |
11.90 |
| Risotto of mushroom, leek and tarragon. Arborio rice cooked in our own broth with mushrooms lightly cooked with leek, tarragon, mascarpone and Lyburn Farm mature cheese. (v) |
10.75 |
| Chilli filo tart with mash and parsnip sauce. Butter beans, kidney beans and vegetables cooked in a rich, spicy tomato sauce, wrapped in filo pastry and topped with guacamole. Served with creamy cheese mashed potato, parsnip sauce and roasted swede. (V) |
12.75 |
| Beetroot, apple and Dunsyre Blue pudding. A light soufflé of Dunsyre Blue cheese, beetroot and apple,Served with grilled olive polenta and caraway buttered savoy cabbage. |
12.75 |
| Cheese plate with
plum chutney. Dunsyre Blue, Golden Cross goats cheese and Old Winchester, with homemade plum chutney, apple and oatcakes. |
8.75 |
| Brunch served every Saturday and Sunday
until 5pm Free range eggs cooked your way on toasted muffins, mushrooms, homemade potato scone and beans in a herb tomato sauce. |
6.50 |
